(Nutrition information is calculated using an ingredient database and should be considered an estimate. Salt & pepper to taste. Pressure-Cooker Sausage-Stuffed Flank Steak, Pressure-Cooker Philly Cheesesteak Sandwiches. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed. Set aside while preheating the grill. Both venison and moose are best cooked using a moist heat (eg. Bring the liquid to a boil then reduce to a low heat and maintain a slow simmer. Turn heat to medium-low and let the meat simmer for ½ hour. braising, stewing). Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in … The only way to break down the tough connective tissue in the middle of a blade steak is to cook it slowly with moist heat —in other words, by braising it. As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. Liberally season both sides of the steaks with Steak & Roast Rub. Cook your blade steak until the internal temperature reaches at least 145 F — the minimum safe temperature for beef consumption, according to the USDA Food Safety and Inspection Service. Make sure one side is nicely browned before turning over. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes. Add the bay leaves and onion flakes to the water. Liberally season both sides of the steaks with Kosher salt and freshly ground pepper. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until meat is tender. About 30-60 minutes before cooking, remove the top blade steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. Season the beef on both sides with salt and lots of freshly ground black pepper. Carry over would take it up to desired doneness. -Chris Mountain, Innisfail, Alberta, Moose Steak Recipe photo by Taste of Home. Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon. If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak. Pound with a meat mallet to tenderize. How to cook moose sirloin Fry the evenly cut fillet whole in a cast iron frying pan. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1789328 This type of steak is well known as being very flavorful but not very tender. Cut steak into serving-size pieces. Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sautéed. Steaks cooked to 113°F (45°C) in only 10 minutes and I took them over the charcoal for fast searing. It's called a Chuck Blade steak. Outdoor Grill: Which Is Better? When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and them until they're golden brown. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. https://www.thespruceeats.com/moose-sirloin-steak-recipe-2313836 Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. You can prepare the sauce ahead of time and then re-warm it when you're ready to serve the steaks. baking dish. Preheat the oven to 160C/320F/Gas 3. Method. If you like moose and have a slo cooker, try this crock pot moose roast. Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. The moose steaks were large but not overly thick so I pan fried them in a little olive oil and butter until just lightly browned and cooked through. You can opt to marinade for longer and oftentimes we will prepare the recipe the night before and let the moose steak marinade in the fridge overnight. Cover and refrigerate for at least three hours. Moose Steak With Sauteed Mushrooms and Red Wine Sauce. Transfer to a greased 2-1/2-qt. Where the shoulder blade is located, there are two main muscles — one above the shoulder blade, called the top blade, and one below the shoulder blade, called the under blade. 2. The sauce should now be shiny with a deep rich brown color. Two minutes for both sides was enough to give nice grilled brown color for my steaks. Douse the steak with Worcestershire sauce so that it is soaked. Serve the moose steak and veggies over noodles, if desired. Put the steak into a glass dish or a marinating tray, and stab with a sharp knife all over. This was an amazing recipe for moose steak. How to Cook a 1-In. 10 ounces sliced white or brown mushrooms. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but … If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … Remove the pot from the oven and place the meat on a clean plate. Step 2 Highly recommend to anyone who eats moose meat. Turn it frequently so the heat works its way into the meat. In texture and taste, moose is quite similar to grass-fed beef. ) 1/4 cup cornstarch 1 tablespoon ground mustard 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons canola oil 1 can (14-1/2 ounces) diced tomatoes, undrained 1 medium onion, thinly sliced 1 medium carrot, Cover with a tight lid and simmer between 70 – 90 minutes until fork tender or as the recipe advises. After the hunt, Cooking Moose Steak, cooking wild meat, easy way to cook wild meat, hunting and cooking Taste of Home is America's #1 cooking magazine. Separate the meat and veggies into 4 to 6 even portions and plate them. Heat oil in a 12-inch … Take care to not over-cook, as the meat easily dries out. When cooking a roast, people should boil the meat first in order to help remove the gamey taste. ), Crock Pot Moose Roast With French Onion Gravy, Slow Cooker Venison Steaks With Peppers and Onions, Pork Loin Steaks With Mushroom Stroganoff Sauce. Turn it over halfway through … Can you cook steak on a baking sheet? Indoor vs. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Inner temp of the meat was perfect 125°F (52°C). Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Serve with noodles if desired. Chuck Blade Steak | Livestrong.com Melt 1 tablespoon butter in a small saucepan over medium heat. You can serve the dish immediately as is, or you can … Moose blade steak is also known as moose chuck steak, its cut from the shoulder blade of the animal. Game will become tough or dry with long broiling or frying. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Transfer the skillet to the preheated oven, and roast the steaks 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. The next evening you can pull the meat out of the bag, throw it onto a pre-heated grill, and cook to your desired temperature! First I would add some fat, likely bacon fat. You will love it. The moose sirloin steaks in this recipe are seared in a skillet over high heat and then finished with a quick roast in the oven, steakhouse style. Don’t let it lie in one place in the pan for too long. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, one-half tablespoon at a time, until the sauce takes on a satiny sheen. I would pre-heat my pan to medium high and add my steak. Use a slotted spoon to transfer the mushrooms to a plate and set aside. The steaks are as tender as butter! Reader Favorites from The Alaska Life What is It? Do Not Sell My Personal Information – CA Residents, 1 boneless moose or beef top sirloin steak (about 1 inch thick and 1-1/2 pounds), 1 can (14-1/2 ounces) diced tomatoes, undrained. In a large skillet, brown steak in oil. Season with garlic powder or granulated garlic and Montreal steak seasoning. Moose steaks can be sautéed or fried in butter. Just before serving, scatter sauteed mushrooms and top the steaks with this delicious red-wine sauce. Four minutes on each side if the steak is cut to 3/4 to 1 inch thick. Heat your grill to 400ºF. Once the grill is hot, place the steaks over direct heat, and cook 3-4 minutes per side, flipping once. https://www.gameandfishmag.com/editorial/best-moose-steak-recipe/366105 Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. While the steaks were frying, I sprinkled lightly with garlic pepper. Sear steak on both sides in the butter and onion. Looking for new dinner recipes? Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. I added a little bit of garlic and I used a can of seasoned stewed tomatoes. Chuck blade comes from the chuck primal which are cuts that come from the neck and shoulder area of the cow. Most cuts need to be cooked considerably longer than venison, pork, or beef. When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! Braise it for about an hour and you'll end up with a tender, juicy, and flavorful steak. You may see a steak called an "Under Blade". Allow the meat to rest for three minutes. Heat one tablespoon of the oil in a large heavy-based frying pan. 2. . To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Another way of dealing with that strip of gristle is to remove it. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize. Take the saucepan off the heat. The method of cooking moose meat can depend on the cut. Rub with remaining cornstarch mixture; pound on both sides with the mallet. Get our free cookbook when you sign up for our newsletter. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness. If I were cooking a moose steak (like the one in the picture, a T-Bone) I would likely use my cast-iron fry pan. Stir in the wine and coarsely ground pepper, and bring to a low boil. Take the steaks out of the refrigerator one hour before cooking them, and let them come to room temperature. It is a different cut. Despite its gigantic size, moose have a more subtle game flavor than other venison. Lots of grunting and “this is really good Mom” while it was being consumed. Blade steaks and flat iron steaks are cut differently from the same piece of chuck. Once the steaks reach 135ºF internal temperature (for … Love love it! For a meltingly tender result, avoid letting the liquid boil; it should simmer gently whilst cooking. Sometimes you will find this steak labeled as top blade steak or chicken steak - that's a weird one. Blade steaks are delicious when they have been marinated for a long period of time. Other Names. This is by far the best tasting moose steak recipe I've had in years. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer. Preheat oven to 450 F. 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